Cider & Citrus Turkey Brine with Herbs and Spices

Never (ever) worry again about serving a dried-out and tasteless turkey for the holidays. Experienced home cooks as well as professional chefs rely on old-fashioned brining techniques to assure a moist, succulent, flavorful roasted turkey. Brining is easy once you nail down the basics. And we, here at Wicked Good Kitchen, believe our recipe for Apple Cider & Citrus Turkey Brine with Herbs and Spices is one of the very best amongst other turkey brine recipes. We have honed it over the years and are happy to share it with you this holiday season!

General Brining Tips for a Tender & Juicy Bird

In addition to our recipe, please review the following general tips when brining a turkey. We hope you find them helpful.

What exactly is brining? Brining is the process of marinating meat or poultry in a salt, sugar, water and/or juice solution. Via the process of osmosis, brining makes cooked meat moist and juicy by hydrating before cooking. (To read more of the science involved, visit Brining.) Brining, depending on the juices, herbs and spices used, also enhances the flavor of the meat.

How to Select a Turkey for Brining: Once you have decided to brine your turkey, finding the right turkey for your holiday celebration is essential. Look for labels using the following terms “all-natural”, “no additives”, “minimally processed”, etc. Turkeys that have been treated with a salt solution will have labels that read, “basted”, “self-basting”, “enhanced”, “injected”, or “kosher”. Pre-brined or kosher turkeys are not recommended for brining. The reason is because the turkeys have already been treated with salt. And, you certainly do NOT want an overly salty turkey!

Salt Choices for Brining: There are three (3) types of salt commonly used and available to home cooks for brining turkeys: regular table salt (iodized or not), kosher salt and crystal kosher salt. Kosher salt works especially well because it dissolves more easily than regular table salt and it is pure salt with no additives. It is important to know, due to the different granular sizes of each salt, that they do not measure by volume (per cup) equally. Therefore, they cannot be substituted by volume. Our recipe calls for kosher salt. For every cup of kosher salt, use 3/4 cup regular table salt or 1 1/2 cups crystal kosher salt.

Selecting Brining Bags: Look for brining bags in the size that will accommodate the weight of your turkey. We purchase ours from Williams-Sonoma and use the largest bag for our 18-pound turkey. Never use plastic garbage bags or nonfood-grade plastic bags.

How Long Should I Brine My Turkey? Brining typically is for at least 18 hours or up to 2 days. However, the general rule is to brine 1 hour per pound under 40 degrees F. If desired, to prevent an overly salty turkey, rinse the turkey thoroughly inside and out with cold water after removing from the brining solution. Then, pat dry with paper towels inside and out. At this point, the turkey can safely be stored in the refrigerator for up to 24 hours. We like to prepare our turkey the night before roasting by buttering and seasoning it, placing it in the roasting pan and then leaving it uncovered for crispy, darker skin. Then, the next morning, we remove the turkey and let it rest for 1 hour at room temperature before stuffing and roasting.

Customize Your Brine to Taste: Consider customizing your brine. For instance, if you like the flavor of garlic for a more savory turkey, add a few crushed garlic cloves to your brine and stir it well. If you wish to enhance the black peppercorn flavor, consider crushing your peppercorns to release their flavor before adding them to the brine. Although we prefer using fresh herbs, dried herbs can certainly be used. Since they are more concentrated in flavor than fresh herbs, the general rule of thumb in substituting fresh herbs for dry is 3:1. This means for every 3 teaspoons or tablespoons of fresh herbs, use 1 teaspoon or tablespoon of dry herbs.

A Note on Seasoning: Because the drippings from a brined turkey will be saltier, be sure to use low-sodium broth (if using store bought and not making your own). Then, season to taste.

Refrigerator Space: Make sure you have enough refrigerator space available to accommodate your turkey and its container. As we mention in our Tips section of our recipe, perhaps removing a deli drawer will provide enough clearance.

Refrigeration: Refrigeration is necessary. For food safety reasons, the turkey and brine must be refrigerated during the entire brining process.

Well, to begin with, the kitchen aromatics alone will make you feel as though you are soon to be dining with royalty at The King’s Table! However, it is the fact that our recipe combines the best of both worlds in the way of taste sensations by combining both apple cider and citrus juices—to include the essential oils from the rinds—making our recipe a true standout.

Our Apple Cider & Citrus Turkey Brine with Herbs and Spices is seasoned to perfection with the finest in fresh herbs and fragrant spices to include garlic, rosemary, sage and thyme as well as whole star anise, cinnamon, allspice and juniper berries. In addition, our brine consists of equal parts apple cider (not just a few cups like most recipes) and water assuring a deep, flavorful roasted turkey. Furthermore, we call for just enough salt to ensure a juicy turkey—without giving it an overly salty taste—by drawing moisture into the meat keeping it tender and juicy as it roasts. Finally, our recipe does not include a cup or two of sugar or brown sugar as other recipes do. The natural sugars found in the apple cider and fresh citrus juices does the sweetening job splendidly. Therefore, our recipe can be considered “no sugar added”. Your family and friends will give rave reviews and pronounce you a rock star chef!

Meanwhile, below are links to all of my Thanksgiving recipes to date here on the blog (to include component recipes) for Brandy and Tangerine-Glazed Roasted Turkey.

Brandy and Tangerine-Glazed Roasted Turkey
Includes article and links to all of my Thanksgiving recipes here on the blog as well as including the recipe for Golden Thanksgiving Pan Gravy. In addition, a list of roasting times based on the weight of the bird, and whether you will be roasting your turkey stuffed or unstuffed, is included.

Also, you will find oodles of Tips for each component recipe listed below that can be found all in one handy place—in the Notes section of the recipe for Brandy and Tangerine-Glazed Roasted Turkey .

Herbed Tangerine Compound Butter

Roasting Pan Juices

Cider, Citrus & Herb Aromatics

Apple Cider, Brandy & Tangerine Glaze

Golden Thanksgiving Pan Gravy

Each recipe contributes phenomenal depth of flavor for an exceptional roasted holiday turkey.

Golden Tangerine Turkey Giblet Stock
Includes the article 10 Tips for Making Turkey Giblet Stock and a recipe for Day-After Turkey Stock. This is one special turkey stock you will not want to miss. It’s a favorite at our house and it just isn’t Thanksgiving without it!

5-Star Sausage Apple and Cranberry Stuffing
Includes the article 10 Tips for Making Stuffing (or Dressing) for Thanksgiving. This original recipe of mine was submitted to Allrecipes.com back in 1998. (Actually, back then, it was submitted to ThanksgivingRecipes.com before being moved to their main recipe site.) The recipe was also published in Allrecipes cookbooks. Soon after submission, the recipe went viral as newspaper food editors, grocery store chains and turkey farms started to share the recipe. Since then, it has become a favorite recipe for Thanksgiving Stuffing around the country.

Brandied Apple and Orange Cranberry Sauce
There is nothing quite like homemade Cranberry Sauce made with whole spices, an apple cider reduction, chopped tart apple, fresh navel orange juice and zest, and sweetened just right with a splash of Grand Marnier® orange brandy liqueur. Cranberry Sauce on Thanksgiving Day doesn’t get better than this.

Gingered Butternut Squash and Carrot Bisque
Simply the BEST Butternut Squash Soup! The bright flavor notes of carrot, citrus and ginger, with a whisper of warm coriander, shine through for a new favorite Thanksgiving soup. Holiday guests will rave.

Prepare the Brine with Citrus & Onion Infusion: After the Apple Cider, Herb & Spice Infusion has cooled somewhat (no longer very hot, but still very warm), squeeze citrus wedges into the liquid adding each rind after expelling juices. Next, add onion wedges and stir. Cover stockpot and allow the brine to steep. Cool to room temperature. (This will take a few hours.) If preparing brine the day before brining turkey, chill brine in refrigerator until ready to use.

Assemble the Turkey & Brine in Brining Bag: Open zip-top brining bag wide and insert into enamel roasting pan with high sides. Using a large liquid measure (I use my 2-cup glass measure), scoop some of the brine and place it into bottom of large brining bag. Insert the turkey over the brine breast side up. Using a slotted spoon, place some citrus and onion wedges into the cavity of the bird and continue to add the remaining brining liquid over the turkey in the brining bag. Carefully close zip-top and expel as much air as possible. (It helps to have two sets of hands at this point.) Gather top of brining bag and twist. Secure brining bag at the top so that brine covers entire turkey. (We used a Firm Grip clip, but you can use butcher’s twine to tie the bag closed.) If the brine needs more liquid to cover entire turkey, add enough of the remaining ¼ gallon (4 cups) each of the chilled cider and water in equal parts to brining bag before securing closed. (We start by adding 2 cups of each the cider and water and then go from there.) Transfer roasting pan, with turkey and brine in brining bag, to refrigerator. Soak turkey for at least 18 hours or up to 2 days.

Prepare the Turkey for Roasting the Night Before: The night before you plan to roast your turkey, remove it from brining solution; discard brine and brining bag. Rinse turkey inside and out with cold water, if desired, and pat the bird thoroughly with paper towels to dry completely inside and out.

Note for Roasting: Now that your turkey has been successfully brined, we recommend that you follow our recipe for Brandy & Tangerine-Glazed Roasted Turkey (coming soon to the blog) or your favorite recipe. At this point, our Brandy & Tangerine-Glazed Roasted Turkey recipe will guide you to butter and season your turkey with either butter or Herbed Compound Butter and refrigerate it overnight uncovered in the roasting pan. After refrigerating overnight, and resting for 1 hour at room temperature the next morning, the turkey will be ready to go directly into preheated oven to roast.

Recipe Notes

Important: Prep, Cook and Total Time does not include the idle steeping (resting and cooling) time. Allow a couple hours more to make the brine. The brining or soaking time for the turkey is at least 18 hours and up to 2 days.

In a large 12-quart stock pot, bring ¾ gallon (that’s 12 cups!) apple cider, salt, garlic, herbs and spices to a boil. As you can see, we have already added to the pot the apple cider, salt and minced garlic. Next, we will be adding the herbs and spices. Here, I am adding the whole black peppercorns. You can never have enough black peppercorns, right?

Here, I am adding the whole star anise pods. Oh, whole star anise pods…how I adore thee. Guys, these babies are essential for an outstanding turkey brine. Trust me. It is just not the same without. You’ll see…I promise!

Following the spices, we need to add our fresh herb sprigs. Here, I am adding the fresh rosemary and thyme sprigs. Be generous as the herbs will infuse our brine with plenty of flavor.

Next up, fresh sage sprigs. Oh, how I adore the savory flavor of sage–especially when it comes to enjoying roasted turkey and stuffing. The color is pretty, too.

Just simply marvelous! Our Apple Cider & Citrus Turkey Brine with Herbs and Spices is on her way! Um…on her way to Tom Turkey, that is.

Now it is time to give our gorgeous turkey brine a little stir.

I’m telling you, just gorgeous! But, we’re not done yet.

Now we need to allow the brine to come to a boil. See the little bubbles forming already? We need the heat to boiling level so that the herbs and spices will infuse flavor during the steep. Just like when you steep your favorite tea.

Here we are! She’s come to a full boil now.

Next, we need to remove the pot from the heat (I have placed a wire cooling rack under the pot) and add ¾ gallon (12 cups) chilled water. The chilled water will speed up the cooling process and will prepare the brine for the addition of the citrus and onion aromatics. Alternatively, if you are in a hurry, you could use an equivalent amount of ice water with ice cubes. Chef Emeril Lagasse does that. This way, your brine will reach a cooler temperature faster so that you can begin to brine your turkey right away. The brine must be at least room temperature or cooler before brining your turkey. Cooler is best. If you are preparing your turkey brine the day before, which is what I like to do, just chill it in the fridge.

Here, I am adding the ¾ gallon (12 cups) chilled water from a large glass pitcher.

Since all of the water didn’t fit into my large glass pitcher, I am adding the remaining chilled water here from a glass measuring cup.

Next, we move onto the citrus and onion aromatics which will infuse our gorgeous turkey brine even further with flavor.

Before adding each wedge of lemon or orange to the pot, be sure to give it a good squeeze. Release those tasty juices and the essential oils from those rinds, people! It is that important. These steps are why our turkey brine recipe is so exceptional and fit for brined roasted turkeys on “The King’s Table”. Keep going…keep squeezing and adding those citrus wedges. It will all be worth it. Trust me.

Next, add the onion wedges. As you can see, I have done that here.

Seriously. I wish there was smell-o-vision. Your house is going to smell heavenly from these kitchen aromatics!

Just stunningly beautiful! Sexy brine.

Now, time for the cooling and steeping process. Place the lid atop your stock pot and allow the brine to cool and steep. Just think of all that flavor infusion going on!

You are going to need these: Bringing Bags. For our 18-pound Tom Turkey, we will be using the largest bag. These quality Brining Bags are from Williams-Sonoma. We have received no compensation from W-S. We just dig their heavy duty brining bags.

You will also need a large roasting pan. We find that our inexpensive oval enamelware roasting pan is ideal for the turkey brining process. It has nice, high sides (to keep our turkey covered and saturated in brine), handy handles and it easily slides onto a shelf in the fridge. Don’t forget to clear some space! If you need to, remove one of your drawers–like the deli meats drawer. This way, your roasting pan with turkey inside will have adequate clearance. Now, we are ready to prepare our brining bag. Assemble the Turkey & Brine into Brining Bag: Open zip-top brining bag wide and insert into enamel roasting pan with high sides. Done. Check.

In addition to brining bags and a large oval enamel roasting pan, you will need a large slotted spoon and liquid measuring cup. Since most kitchens are equipped with these implements, we did not add them to our recipe ingredients list under special equipment.

Now we are ready to prepare our brining bag for Tom Turkey. Continuing… Assemble the Turkey & Brine into Brining Bag: Using a large liquid measure (I use my 2-cup glass measure), scoop some of the brine and place it into bottom of large brining bag. Once again, I like to use my large slotted spoon to scoop up the citrus and onion wedges. As you can see, I placed some into the bottom of the brining bag. Now the brining bag is ready for Tom Turkey.

As you can see, we have added Tom Turkey to the brining bag. Next, using a slotted spoon, scoop up the aromatic solids (the citrus and onion wedges as well as some of the herbs and spices) and place over and around the turkey.

Don’t forget to place some of the aromatic solids into the large cavity of your turkey. This is essential.

Next, continue to add the remaining brining liquid over the turkey in the brining bag.

Tom looks divine surrounded by all that brining goodness.

Now, step back and marvel at your cheffy self. Look at what you have accomplished. And, it was so easy. But, just wait until you smell this phenomenally brined roasted turkey as it is roasting! Your holiday dinner guests will think you are a rock star chef. Yeah.

Next, it is time to enclose Tom Turkey and get him in the fridge. First, we have to expel as much air as possible whilst closing the zip-top brining bag. This is where two (2) sets of hands come in especially handy. Gather and twist tightly the top of the bag. Important: If the brine needs more liquid to cover entire turkey, add enough of the remaining ¼ gallon (4 cups) each of the chilled cider and water in equal parts to brining bag before securing closed.

Once you have gathered and twisted the top of the brining bag, it is time to tightly clip it closed. This is important so that the brining liquid surrounds the turkey entirely. We do not use the small bag clips that come with the brining bags. Instead, we use a heavy duty clip. As mentioned in the recipe under special equipment, we like to use a Firm Grip® clip from Home Depot. But, you could use a strong cotton butcher’s twine as well.

Voila! You have now successfully brined your turkey for the upcoming holiday. Pat yourself on the back. Swell job!

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

We usually do a overnight sea-salt brine with our turkey but I might have to give this a try instead this year! It looks full of flavor!Pamela @ Brooklyn Farm Girl recently posted…Crispy Parmesan Wasabi Soybeans

This brine looks so flavorful! And what a helpful tutorial, Stacy! It’s nice to see how you took the time to take all those photographs. Great work, lady! xConsuelo @ Honey & Figs recently posted…Vegan Almond Cookies

Aww…thank you, Consuelo! Well, now you know what I have been busy with. Lots of photo editing to make the images Pinterest friendly for pinning and several tips to share. Thanks for stopping by, girl. Can’t wait to see what you’ve been up to when I visit blogs this evening! xo

Girl, those flavors are just beautiful to look at and perfect for a bird to soak in.
I agree totally that this is the best method to get the bird delicious and perfect.
You have done a tremendous job to take us step by step with the process, what a perfect job. Kudos, xoxo.

You’re all prepared for Thanksgiving, as I see! I am so jealous. I haven’t even started thinking about it yet, even though it’s in 2 weeks! The brine looks so flavorful and so surprisingly pretty! Whole star anise pods are cute – just like little stars, swimming in the brine :).Julia | JuliasAlbum.com recently posted…Easy pumpkin pancakes – perfect for the Fall

Perfectly timed post, Stacy!! I will be sharing this with my friends who are making their first bird this Thanksgiving and had all sorts of questions for me about brining! Very, very well done post!!Dan from Platter Talk recently posted…Nutella Oatmeal Crumb Bars

So, no lie, I do virtually almost the same recipe as this for when I brine my turkey too!! You’re just one step ahead of me and actually doing a post about it – haha, I just never thought to, plus, Thanksgiving is just so hectic so trying to take beautiful photos like you did, I’m sure I’d fail miserably! Wonderful post – I’ve shared with all my pinners! xoJulie @ Table for Two recently posted…Maple Cinnamon Spiced Nuts

Wow! That is amazing, Julie…that your recipe is virtually identical to mine using 1:1 ratio of apple cider and water with fresh citrus, herbs and spices with no sugar added. Great minds think alike, girl! And, no…there is no way you could possibly ‘fail miserably’ with food photography. You ROCK! Thanks for sharing via pinning at Pinterest! As always, I appreciate your support! xo

Wow, this brine looks absolutely amazing Stacy! I love all the flavors and herbs in here and totally wish I could celebrate the American Thanksgiving at your place just to have a taste of the turkey – I can just imagine how flavorful, juicy and moist the bird would be! Fantastic job on the step-by-step photos – totally pinning and sharing. Have a wonderful week Stacy!Kelly recently posted…Vietnamese Pho – Beef Rice Noodle Soup (Pho Bo)

I first had brine turkey at my sister’s place over 10 years ago and now, I won’t make a whole turkey now without using some sort of brine solution. I love your recipe here. So full of flavor! Will be giving this one a try. Thanks Stacy! 🙂Anne ~ Uni Homemaker recently posted…15 Tasty Brunch Ideas

My family has been brining our holiday turkey for several years now. It is the ONLY way to do a turkey, IMO. We’re looking forward to trying your brine recipe. I like that it uses apple cider for added flavor. I found using a NEW 5-gallon plastic paint bucket from Home Depot most useful. They are large enough to accommodate most all turkeys and come with a very secure lid. The weather is cold enough (below 40 degrees F) where I live that I can brine it outside on the back porch, thus saving room in the refrigerator for other holiday items. By labeling it BRINE BUCKET in large black letters my husband doesn’t accidently use it for weeding during the summer months.

Thank you for dropping by, Sue! I agree with you on the bucket thing. However, we didn’t want another big bucket around taking up space. So, we just do ours in a brining bag. Your method certainly does save much needed space in the fridge. You are absolutely correct…as long as the temps outdoors (or even in the garage where I sometimes store cookie tins all packed and ready to gift in a sealed bag) are at or just below 40 degrees F., you are good to go. Glad to know you enjoy brining your holiday turkey to ensure a moist, tender and flavorful bird. Thanks again for stopping by and enjoy the recipe! P.S. You might not want to advertise ‘Brine Bucket’ when placing it on the back porch as you don’t want a turkey thief to steal your bird! 😉

Thank you, Amy! To answer your question… In the article for the recipe post, I state the following under the “How Long Should I Brine My Turkey?” section, “If desired, to prevent an overly salty turkey, rinse the turkey thoroughly inside and out with cold water after removing from the brining solution. Then, pat dry with paper towels inside and out.” These were general guidelines to follow for brining turkeys. Since our recipe does not use as much salt as some recipes, we just pat our turkey dry with paper towels and skip the rinse. At the end of the article, where I ask the question, “Why is our recipe for Apple Cider & Citrus Turkey Brine with Herbs and Spices wicked good?”, I state in the second paragraph the following, “Furthermore, we call for just enough salt to ensure a juicy turkey—without giving it an overly salty taste—by drawing moisture into the meat keeping it tender and juicy as it roasts.” If you use our recipe, you do not need to rinse your turkey. Simply pat it dry inside and out with paper towels and you will be good to go. Thank you for writing and I hope that I have answered your question thoroughly and completely. Meanwhile, best wishes for a very Happy Thanksgiving!

I think I did something stupid but wanted to check before throwing out the brine. I was just going to use the lemon rind but at last minute I put in the whole lemon with all the white pith exposed and then brought it to a boil. The brine is probably going to be bitter because of the white pith, right? Please help, I usually us the WS brand but they were out of it so I tried using your recipe which I’m sure would be great if I hadn’t screwed up.

Thank you for stopping by and reaching out, Jan. Yes, if you cut into your lemons and separated the rind from the fruit, with the white pith exposed entirely, and then boiled the rind in the brine, the bitterness will most definitely impart into the brine. I’m so sorry you are going thru this. By boiling citrus rinds, it takes the bitterness out just like preparing to candy citrus rinds. The citrus wedges are supposed to be squeezed expelling the juices into the brine that has already been cooled slightly with the addition of cold water after boiling. You will need to start your brine all over again as you do not want to ruin your holiday bird. When you add the citrus next time, the brine should be warm but not hot. Good luck with the next go ’round and thank you for trying my recipe. It was inspired by the Williams-Sonoma brine as stated in the recipe. So, I know you will love it! Happy holidays to you and yours! 🙂

I would love to try this!! Everything about it just sounds good! The only problem I have is, I’ll be making a thanksgiving meal for my family of 4. Is it possible to cut everything in half for a smaller turkey?

Hi there, Emily! Thank you for writing. You may certainly cut down this recipe. Depending on the size of the turkey, you can cut down the recipe by 25 to 50 percent. Just make sure that you have made enough brine to cover the turkey entirely. That’s very important. Once again, thank you for writing. Meanwhile, best wishes to you and your family for a very happy and meaningful Thanksgiving Day! 🙂

Hi Stacy, thank you for this wonderful recepie. This is my first year roasting a turkey and having people over for a Pre-Thanskgiving celebration with friends, and family.
I have all my brine ready, I just want to know how to roast this turkey and for how long. I was looking for your other recepie on Brandy & Tangerine-Glazed Roasted Turkey, but have not been able to find it. I need some instruction on how to roast this bird! 🙂
Also, when roasting the turkey, can I add some of the brine to the turkey? It won’t be dry if no brine is added?
Can you please help me with instructions to how roast this turkey with this brine?
Thank you!
Vanessa!

Hi there, Vanessa! Thank you for writing. And, please accept my sincere apologies for not being behind the wheel here at Wicked Good Kitchen. I have been out sick for the past several months but hope to return to blogging soon. (Right now, I am aiming for Monday before Thanksgiving.) The recipe for Brandy & Tangerine-Glazed Roasted Turkey is one that I am currently finishing work on. I wish the recipe could have been posted sooner for you for your pre-Thanksgiving celebration with your family! If you would like, I can send you an email with a link to the recipe when the post goes live. Once again, thank you for writing. Meanwhile, I wish you and yours a very happy and meaningful Thanksgiving Day! 🙂 P.S. Oh, goodness NO! NEVER use the brine when roasting your bird. This is for food safety reasons, of course.

Hi there, Kimberly! Thank you for writing. To answer your question, I just completed converting the recipe to PDF format to send out via email as a special advance copy to readers who have requested it. (The recipe will not appear on the blog until I return to blogging after being absent for several months due to an illness.) The proofing and editing took much longer than I anticipated because I was pulling information (tips, etc.) from different recipes and creating this master recipe with several recipe components all in one place. (Thanksgiving recipes by their nature are very detailed.) I will send your copy right away to your email address associated with your comment here. 🙂 Thank you for supporting my blog and for your interest in my recipes. I hope you will enjoy this recipe as it is a family favorite. The glaze recipe is truly divine! Meanwhile, best wishes to you and yours for a very happy and meaningful Thanksgiving!

Hi- I am brining my turkey for Christmas and would love the recipe for the Brandy and Tangerine turkey as well!? Would you mind emailing it to me as well? Please?
Thank you so much, cannot wait to try this recipe!! 🙂

Hi there, Helen! Absolutely. The Special Advance Copy for the Brandy and Tangerine Glazed Roasted Turkey is on its way to you via email and will go live on the blog soon. (I am aiming for Monday of this week as I return to blogging after being away for several months due to an illness.) Thank you for writing and Merry Christmas! 🙂

Wow, this brine is amazing I am switching recipes as of today, I made some today and it taste and smell sooo wonderful! I plan to butter my turkey with rosemary butter, Can’t wait to roast and eat this delicious Turkey! Thank you for sharing!!

Hi there, Ari! My pleasure. I’m so glad you are happy with the brine recipe. It smells divine and really makes a difference in roasted turkeys for the holidays. It’s a family favorite! Your rosemary butter will go perfectly with the brine flavors. I just finished writing the recipe for my Brandy and Tangerine-Glazed Roasted Turkey which includes component recipes for Herbed Tangerine Compound Butter and Apple Cider, Brandy & Tangerine Glaze. If you would like me to send you the PDF document via email to your address associated with your comment here, I will. Just say the word. 🙂 Meanwhile, thanks for writing. Best wishes to you and yours for a very happy Thanksgiving!

Thanks for writing, Chartese! You’ve got it. Your special advance copy of the Brandy and Tangerine-Glazed Roasted Turkey recipe, and other recipe components in PDF format, is on its way. My sincere apologies for not posting it to the blog yet. I have been away from blogging for several months due to illness, but will post the recipe upon my return to blogging. Enjoy the recipes, my friend. Meanwhile, best wishes for a happy and meaningful Thanksgiving holiday!

Hi there, Debbie! Thank you for writing. Your request for the special advance copy of the Brandy and Tangerine-Glazed Roasted Turkey, and other recipe components in PDF format, is on its way via email! Enjoy the recipes, my friend. 🙂 And… Happy Thanksgiving!

Hi there, Su! Thank you for writing. For those readers requesting the recipe, I am offering a special advance copy of the Brandy and Tangerine-Glazed Roasted Turkey recipe, and other recipe components in PDF format, to be sent via email. Your copy is on its way! 🙂 My sincere apologies for not posting it to the blog sooner. I have been away from blogging for several months due to illness, but will post the recipe upon my return to blogging. Enjoy the recipes and thanks again for writing. Happy Thanksgiving!

just made the brine and the turkey is in the cooler on the back porch, brinning away… brine looks and smell delish…. can you email me the Brandy and tangerine glaze recipe? would love to try it out. Thanks, love your blog.

Thanks for writing, Tina! Absolutely. Your special advance copy of the Brandy and Tangerine-Glazed Roasted Turkey recipe, and other recipe components in PDF format, is on its way. 🙂 My sincere apologies for not posting it to the blog sooner. I have been away from blogging for several months due to illness, but will post the recipe upon my return to blogging. Enjoy the recipes. And, best wishes for a happy Thanksgiving!

Thank you, Arelisa! I’m so glad you enjoyed the recipe. It’s a family favorite that has become a part of our annual holiday traditions. Thank you for stopping by and for the warm holiday wishes. Best wishes to you and yours for a holiday season that is both merry and bright! 🙂

Thanks for writing, Pete! To answer your question…NO. You should never brine a turkey in an aluminum container nor cook with aluminum. Stainless steel, glass or plastic (only food grade) is recommended for food safety reasons. If you do not have a large enough stainless steel vessel, go with glass or plastic. Most people will use plastic turkey brining bags. If you cannot purchase brining bags in time, consider using a cooler. Many people find that coolers are convenient and affordable, such as Igloo brand. Some coolers have handles or even wheels for easy lifting and moving. Thanks again for writing and I hope that I have answered your question thoroughly. Happy turkey brining and happy holidays!

Came across your recipe on pinterest and giving it a try for Christmas! I was happy to find all the ingredients I needed at Whole Foods (seasoning wise), thank goodness for bulk. I am getting ready to seep my citrus soon, waiting for the brine to cool a bit, but so far it smells amazing! We just moved out of state and my family is driving the 3 hours to come spend Christmas with myself and family, this is my first time doing Christmas dinner. We plan to smoke the turkey in our smoker, I can’t wait to taste this!!!

Hi Stacy, I’m brining my turkey now using your apple cider brine recipe. Only thing is… I’m smoking it. I don’t know wether or not to inject it with something or not. And what kind of rub should I use?

Thank you for writing with such great questions. I hope you find my reply helpful and informative.

First, please know that you do not need to ever inject your turkey if you will be brining. A well-flavored and well-seasoned salt brine will take care of bringing flavor and moisture to the meat for a tender and juicy turkey—that is, if you brine it for at least 18 hours or longer (as directed in the recipe). Simply skip the injecting step and move forward with your rub and smoking steps.

As for the rub itself, it really depends on what your tastebuds prefer. This particular brine has a flavor profile that is very versatile. So, start thinking Cajun, Italian, Southern or Southwest for the rub flavors and then simply incorporate those particular spices into your rub. If you wish to introduce a smokey flavor filled with warm spices for a little heat, for instance, I would search out recipes for rubs that combine the basic flavorings such as garlic and onion (flakes and/or powder) with a little black and/or white pepper, kosher salt and sugar or brown sugar and herbs such as sage and thyme as a start. Then, perhaps consider some basil and oregano (if going Italian or Southwest), along with smoked or hot paprika, chili powder and perhaps cumin (if going Southwest), etc. For me, I would definitely go with hints of ancho and chipotle chili powders as well as cayenne for an interesting flavor profile if going Southwest. Also, what about adding some dry mustard for a nice savory addition? What about adding ground ginger for some kick? Just some ideas for you.

Here is a great recipe for a turkey rub by Williams-Sonoma that you can use as a base and tweak to your own tastebuds and in the proper amount (given the weight of your turkey): Cajun-Brined Smoked Turkey Breast. Keep in mind that this recipe by W-S is for the breast only and you will need more per the weight of your turkey.

In addition, here is a helpful link to Chowhound. The Chowhound community is a great resource for serious cooks and food lovers sharing ideas, great ingredients, tried and true techniques and recipes as well as being an excellent place to ask questions from those who have “been there and done that” in home cooking. Search for some great discussions on smoking turkeys to find some superb rub recipes.

Good luck with creating your own turkey rub and smoking your turkey. I have every confidence that your turkey will turn out incredibly juicy with exceptional flavor after using my turkey brine recipe and a fabulous rub. 🙂 Thanks again for writing, Michael.

Wishing you and yours a very happy and meaningful Thanksgiving Day holiday!

~Stacy

P.S. Please let me know how your smoked turkey turns out and what you ended up doing for your rub. I’d love to know!

Michael Duquesays

Stacy you replied just in time. Your information is very useful. This is is third day brining. I will use your links, to come up with a rub. I will send a photo too. Happy holidays!

Stacysays

Thank you for writing back, Michael. My pleasure. I’m so glad that I was able to reply in time and that you found the information I shared helpful. (Between Thanksgiving turkey, brine and stuffing preparation questions, I get swamped this time of year answering questions for holiday baking as well. So, I greatly appreciate your patience.) Thanks again for asking such great questions. Meanwhile, I look forward to hearing how your turkey turns out and seeing a photo as well. (Sending a link to the uploaded photo will work best.) Thank you! Happy holidays to you as well!

Michael Duquesays

How long is to long to brine the turkey?

Stacysays

Hi again, Michael! Thank you for writing with yet another great question. Generally, and as I state in my recipe, the length of time to brine a turkey is at least 18 hours and up to 2 days. (Mainly, I state this because most people tend to freak out over learning that turkeys can be brined up to 3 days when kept at the proper chilled temperature to protect against bacteria.) Many chefs state that up to 3 days is best and even I have brined a turkey up to 3 days with exceptional results yielding a flavorful, very tender and juicy turkey. Ideally, brining should last between 2 to 3 days. In fact, Chef Anne Burrell at Food Network recommends 3 days for brining a turkey in her recipe for Brined Herb-Crusted Turkey with Apple Cider Gravy and it has over 350+ 5-star reviews. Therefore, you will be in very good company if your turkey brines up to 3 days. I would not recommend brining over 3 days. Once again, I hope that I have been helpful to you during your turkey brining process. Meanwhile, I have every confidence your turkey will be a smash hit! And I look forward to hearing how everything works out and seeing your photo. 🙂 Have a wonderful Thanksgiving Day, Michael!

Stacysays

Thank you for writing, Caroline! I’m so glad you enjoyed this recipe thus far. I can just imagine how fabulous this turkey will be after smoking and taking a dip in this fabulous brine! Don’t you just love Whole Foods? What would we do without them? 🙂 I hope you will come back and let me know what the consensus is in your family with the brining recipe. Thanks again for writing. Happy Holidays!

The place that always seems to have whole star anise pods in stock is Penzeys Spices. Scroll down to the very bottom right of their home page. Click on “Stores” to search for a store in your area. I hope you can find some!

You can also try The Fresh Market. They have a nice display of spices and dried herbs. Another good source is Whole Foods Market. You can also try your local Asian grocer.

If you cannot find whole star anise pods, look for McCormick Anise Seed in the spice aisle of your local market. Their gourmet collection is of very good quality. If you cannot find anise seed, look for crushed anise seed.

Two other good substitutes are fennel seed and whole cloves, believe it or not. Fennel seed is mild but has the same licorice flavor profile, so you will need to double the amount for anise seeds. On the other hand, cloves are very strong. So, you would use only half the amount for anise seeds.

Another substitute in a pinch is Chinese five-spice powder because it contains anise and other warming spices such as cloves, fennel seeds, Szechuan peppercorns and ginger.

Finally, you can always use a little more whole allspice berries to offset the missing star anise.

All of these spices are warming spices and will add a nice depth of flavor to your brine.

Thanks again for writing, Lisa. Meanwhile, I hope that I have answered your question thoroughly and completely.

Good luck with your spice shopping and have fun making your brine and turkey. 🙂

Thanks for writing with another great question, Jackie! As for our Thanksgiving turkeys, we prefer fresh. However, frozen turkeys are a good option when fresh is unavailable. Just keep in mind and plan accordingly to properly thaw a frozen turkey, about 3 to 4 days in advance depending on the weight, in the refrigerator, safely. With fresh turkeys picked up 1 to 2 days prior to roasting, this step is avoided. As for the fresh turkeys we order, we have had great success ordering from both The Fresh Market and Whole Foods Market. Check with your local store managers to see when they start taking orders. When I am back home, we like to order our turkey direct…right from the local turkey farm. If you would like to know more about the turkey farm, I can email the information to you. 🙂 Once again, thank you for writing. Wishing you and your family all the best for this upcoming Thanksgiving Day holiday! ~Stacy P.S. The grocery store brand that we have enjoyed most is Butterball®. I hope this information is helpful to you.

LOL! Thank you for making me laugh, Jackie. This comment of yours is my favorite of the year. 🙂 It just tickled my “funny bone” as I completely identify. When I first started baking and cooking, I had no concept of what exactly consisted of a “sprig” of any herb. Well, according to Merriam-Webster… “a sprig is a small twig or stem that has leaves or flowers on it.” Pretty general, right? So, it means what you want it to mean as to the size or quantity of herbs to use in recipes. Just use your own instincts and tastes as to the size of each “sprig” or amount you wish for our Cider & Citrus Turkey Brine with Herbs and Spices. There are accompanying step-by-step photos, so you can actually see how much I used. It’s funny… I often call for “sprigs” of mint for cocktails or as a side garnish to extra berries and whipped cream for desserts, too. It’s an interesting word. 😉 Thanks for stopping by and best wishes for a happy holiday season!

Here’s my delemia. I really want to try this brine. My problem is my mother in law purchased the turkey trying to be nice since I am handling the turkey this year. Well she bought a turkey preinjected 8 percent salt. Along with sugar and a few extra spices. Not sure of the brand.

I have researched and some people say you can go ahead and still brine but reduce the salt and brining time. Other people say don’t do it. I am a pretty confident cook but since I am reading mixed thoughts on it here is my thinking

since this is not your you typical salt brine I would be ok and I would reduce brining time and reduce salt. I forgot this is for a 16 pound turkey.

My cooking method is 400 degree oven breast side down for 45 mins then flip making the breast side facing up and cooking for an additional 1-2 hours of course depending on the size of bird.

My many worry mushy turkey not so much worried about being to salty or the pan drippings no one in the family likes brown gravy or they don’t like gravy. Ha it’s so strange. To each there own.

Please pass along your thoughts and HELP this looks so amazing i would die if I had to wait until the next Thanksigivng. Ha

Thank you for writing with such a great question and I hope that I can answer it well for you. 🙂

My recommendation for you is something you may not have considered but will most likely work the best for you since you will be preparing a pre-injected turkey. Those who recommend not brining, in this case, know what they are talking about because the turkey will taste “hammy” with all that added salt. (Yes, “hammy” is a word that chefs often use to describe turkeys that are too salty!)

What I recommend for you in this case, since you are a confident cook, is a marinade versus a brine where you can control the salt but concentrate on flavors. Marinades classically are made with an oil and acidic ingredients to tenderize such as fresh squeezed lemon juice and a variety of vinegars or soy sauce. Often, water is added. To these ingredients, minced fresh garlic and onions may be added (or dry) as well as fresh chopped herbs and spices for flavor.

Honestly, I do not see why you couldn’t use this brine recipe as a base for your marinade if you like all the flavors. Depending on the size and weight of your turkey, you will need anywhere between 2 to 4 cups of marinade and the duration for marinading a turkey can range between 8 to 24 hours. Therefore, if you do use this recipe as a base for your marinade, simply cut it down for your needs and then be sure to add some good extra virgin olive oil to it. Do some research online to find some recipes you like and go from there as to how much to make and how long to soak the turkey in the marinade based on the weight of your bird.

You were correct I never thought of a marinade. What a great idea. I certainly don’t want to make a “hammy” turkey. I think I can pull something out of my hat incorporating your flavors. I appreciate you taking the time to reply.

Hi again, Melissa! My pleasure. I’m so glad you agree that a marinade would be best for your pre-injected turkey versus a brine before roasting to concentrate of flavors instead of salt for tenderizing. You simply do not need the added salt. If you still would like to use my brine recipe, you can always get a fresh turkey for this Christmas instead of waiting until next Thanksgiving. 🙂 Thank you! Happy Thanksgiving!

Hi there, Maxine! Thank you for writing with such a good question. We buy fresh pressed apple cider locally from the nearby apple orchard, Stuckey Farm. When it is not available, we purchase our fresh pressed apple cider from Whole Foods Market (from various family orchards) or at the grocery store. Fresh pressed apple cider can be found in most large grocery store chains chilled in the produce section. I hope this information has been helpful to you. Warmest wishes to you and yours for a wonderful and meaningful Thanksgiving Day holiday!

Hi there, Natalie! Thank you for writing with a question that I think you are asking. I think you are asking is it OK to deep-fry a turkey after brining instead of roasting? The answer is, yes. You can safely deep-fry a whole turkey after brining. However, you need to thoroughly pat the turkey dry beforehand as well as allow it to come to temp a bit, about 30 minutes to 1 hour, before deep-frying. You do not want to add a cold, wet turkey into hot oil for deep-frying. My advice is to follow the directions for Alton Brown’s popular recipe at FoodNetwork.com for Deep-Fried Turkey, that includes a helpful video, after using our brine recipe for Cider & Citrus Turkey Brine with Herbs and Spices. I just know your turkey will turn out fabulous! Please let me know how you like using this brine for your deep-fried turkey. Thanks again for writing and have a wonderful Thanksgiving Day holiday!

Hello Stacy
I’m eagerly anticipating how my citrus & cider marinated turkey will turn out. I will be following your instructions to a T. I was wondering, after taking the turkey out of the marinade, should I rinse it off and pat it dry or should I leave some of the herbs in the bird when cooking?

As I state in the recipe, and as a tip in the article for this recipe, Cider & Citrus Turkey Brine with Herbs and Spices, “…rinse the turkey thoroughly inside and out with cold water after removing from the brining solution. Then, pat dry with paper towels inside and out. At this point, the turkey can safely be stored in the refrigerator for up to 24 hours. We like to prepare our turkey the night before roasting by buttering and seasoning it, placing it in the roasting pan and then leaving it uncovered for crispy, darker skin. Then, the next morning, we remove the turkey and let it rest for 1 hour at room temperature before stuffing and roasting.”

The reason for rinsing the turkey is to prevent an overly salty or “hammy” turkey as professional chef’s like to say. What we’re really after in brining is a juicy turkey, not a salty one. 🙂

If you really like the idea of preparing your turkey the night before to make roasting day a snap, as well as seasoning the turkey further by adding aromatics in the body cavity, to include more herbs, then please see our recipe with detailed directions for Brandy and Tangerine-Glazed Roasted Turkey. There, you will find several component recipes, to tailor to your needs and add more layers of flavor to your holiday turkey, such as the Roasting Pan Juices and Cider, Citrus & Herb Aromatics. There is also a component recipe for Herbed Tangerine Compound Butter to add even more flavor if you are in favor of using more herbs. Of course, you can simply just go with butter, salt and pepper. The overall recipe is totally customizable.

Once again, thank you for writing. I just know that your brined turkey will roast up fabulously!

I have been using this recipe for 2 years now and just want to say Thank you for such a wonderful brining recipe, my turkey comes out so flavorful & moist as does my gravy… Best recipe ever, Happy Thanks giving to All & Happy Brining 🙂

Thank you for the kind and thoughtful comment, Mary! My pleasure. I greatly appreciate that you set aside time in your busy day to share your thoughts on my recipe for Cider & Citrus Turkey Brine with Herbs and Spices. Just as with my stuffing recipe, 5-Star Apple Sausage and Cranberry Stuffing, it has sort of gone viral. I’m so glad to hear that you enjoy this recipe. It is readers like yourself that keep us food bloggers and recipe developers inspired as we create in the kitchen. 🙂 Thanks again for dropping by. Warmest wishes to you and yours for a fun, meaningful and blessed Thanksgiving Day and holiday season!

Thank you for writing with such a great question. Please accept my sincere apologies for not replying sooner as I have been away from blogging due to illness and just returned a couple days ago. (My blog has been flooded with questions and I am answering as quickly as I can.) In this case, what you need to do is prepare 2/3 of this recipe in proportion for your smaller 10- to 12-pound turkey. Below is the calculation for a smaller batch of brine.

Ryan, everything you need is in my previous reply. Once again, good luck and have fun brining and smoking your turkey! If you have any further questions, don’t hesitate to ask. That’s what I am here for. 🙂

Thank you for writing with such great questions. I hope you find my reply helpful and informative.

First, to answer your question about stuffing. If you are looking for a stuffing that will complement your turkey that is brined with Cider & Citrus Turkey Brine with Herbs and Spices, look no further than my recipe for 5-Star Sausage Apple and Cranberry Stuffing. Since you are smoking your turkey, you can simply prepare this stuffing “on the side” in the oven in a large baking dish or even in a crockpot.

Second, if you ever roast a turkey after brining using this turkey brine recipe, here is my recipe for Brandy and Tangerine-Glazed Roasted Turkey. Included are the following component recipes. And, yes, the herbed compound butter gets rubbed under the skin prior to being dried overnight in the fridge and then roasted the next day.

My answers below will be the same that I gave to Michael above. He had the same questions about using the brine recipe and smoking his turkey. I hope you find these answers helpful.

First, please know that you do not need to ever inject your turkey if you will be brining. A well-flavored and well-seasoned salt brine will take care of bringing flavor and moisture to the meat for a tender and juicy turkey — that is, if you brine it for at least 18 hours or longer (as directed in the recipe). Simply skip the injecting step and move forward with your rub and smoking steps.

As for the rub itself, it really depends on what your tastebuds prefer. This particular brine has a flavor profile that is very versatile. So, start thinking Cajun, Italian, Southern or Southwest for the rub flavors and then simply incorporate those particular herbs and spices into your rub. If you wish to introduce a smokey flavor filled with warm spices for a little heat, for instance, I would first search out recipes for rubs that combine the basic flavorings such as garlic and onion (flakes and/or powder) with a little black and/or white pepper, kosher salt and sugar or brown sugar and herbs such as sage and thyme as a start. Then, perhaps consider some basil and oregano (if going Italian or Southwest), along with smoked or hot paprika, chili powder and perhaps cumin (if going Southwest), etc. For me, I would definitely go with hints of ancho and chipotle chili powders as well as cayenne for an interesting flavor profile if going Southwest. Also, what about adding some dry mustard for a nice savory addition? What about adding ground ginger for some kick? Just some ideas for you.

Here is a great recipe for a turkey rub by Williams-Sonoma that you can use as a base and tweak to your own tastebuds and in the proper amount (given the weight of your turkey): Cajun-Brined Smoked Turkey Breast. Keep in mind that this recipe by W-S is for the breast only and you will need more per the weight of your turkey.

In addition, here is a helpful link to Chowhound. The Chowhound community is a great resource for serious cooks and food lovers sharing ideas, great ingredients, tried and true techniques and recipes as well as being an excellent place to ask questions from those who have “been there and done that” in home cooking. Search for some great discussions on smoking turkeys to find some superb rub recipes.

Good luck with creating your own turkey rub and smoking your turkey, Ryan. I have every confidence that your turkey will turn out incredibly juicy with exceptional flavor after using my turkey brine recipe and a fabulous rub. 🙂 Thanks again for writing and good luck!

Wishing you and yours a very happy and meaningful holiday season!

~Stacy

P.S. Please let me know how your smoked turkey turns out and what you ended up doing for your rub, Ryan. I’d love to know!

Excellent recipe and tutorial! Only thing I found with mine was that the star anise kind of took over the flavor. I would cut the anise in half… other than that, the brine is amazing! Still eating leftovers and the taste is residual. I used the brine for both my oven-cooked turkey and my smoker-cooked turkey. Hands down winner (from the guest feedback) was the smoked turkey, which was cooked on a Weber Smokey Mountain for about 6 hours.

Hi there, Kevin! My pleasure. Thank you for taking the time to write and share your positive feedback and honest criticism with my recipe for Cider & Citrus Turkey Brine with Herbs and Spices. I truly appreciate it. However, I am sorry that the star anise proved to be a bit too much flavor-wise. Perhaps I should consider revising the recipe to state 4 to 8 whole star anise pods. Yes, I think I shall. Also, thank you for sharing how long you smoked your turkey and in what brand and type of smoker. What did your turkey weigh? Also, when you smoked your turkey, did you also incorporate a rub? If so, would you mind sharing your recipe? I have never smoked a turkey before and am sure that fellow readers into smoking their holiday turkeys will appreciate your input. Thanks again for dropping by, Kevin. Warmest wishes to you and yours for a happy holiday season!

Welcome to My Kitchen

My name is Stacy. I'm a recipe developer, food writer, baker and member of the IACP. I love to concoct tasty baked creations to share with others—both traditional and gluten-free. Welcome to my Wicked Good Kitchen!